Pesticide-free Fraser firs grown in their native mountain soil right here in Haywood County. Fresh-cut and choose-’n-cut trees, plus handmade wreaths and garland.
Questions about sizes or availability? Send us a message โ
Our Fraser firs are grown pesticide-free in their native soil right here in Waynesville, and every tree is hand-inspected before it leaves the farm.
Fraser fir is the tree Western North Carolina is known for, and for good reason: strong branches that hold heavy ornaments, soft needles that stay on the tree, deep blue-green color, and that unmistakable mountain fragrance. Ours are cut fresh, not shipped in weeks ahead of time.
Brian Boyd, an NC State graduate and certified irrigation specialist, grows North Carolina certified Fraser firs on the family farm. Trees are cut fresh through the season rather than harvested all at once, so what you take home has not been sitting on a lot for weeks.

Three ways to bring home a Fraser fir this season, all from the same family farm.
Cut fresh from our farm and brought straight to the lot. We’ll help you pick the right size and shape, then load it for the drive home.
Walk the field on Hemphill Road, pick your tree while it is still standing, and cut it yourself. The freshest tree you can get, and a tradition kids remember.
Handmade on site in limited supply, available on request. Ask when you visit the lot or call ahead so we can put one aside for you.
Grown by horticulturists, on our own farm, in the soil Fraser firs actually come from.

Two Waynesville locations, both an easy drive from I-40 Exit 20. Both open Friday, Saturday and Sunday, 9am to 6pm.
Open Friday, Saturday and Sunday, 9am to 6pm
Thanksgiving Day through the end of the season, while trees last.
Off I-40 at Exit 20, heading toward Maggie Valley in Haywood County. Look for the big red barn right on the road with the Barn Star Events sign.
Open Friday, Saturday and Sunday, 9am to 6pm
Thanksgiving Day through the end of the season, while trees last.
Walk the field and cut your own tree. Call ahead before you come out, since choose-‘n-cut availability depends on the season and the weather.
Fraser firs on the hillside, the red barn at night, and the lot on Jonathan Creek Road.





A fresh mountain-grown Fraser fir will hold its needles and fragrance right through the holidays if you get these three things right.
Take about half an inch to an inch off the bottom of the trunk right before the tree goes in the stand. Cut straight across, not at an angle.
Once a tree is cut, sap begins sealing the base within a few hours. That seal is what stops it drinking. A fresh cut reopens it. If your tree has been standing in the garage for two days, cut it again.
Fill the reservoir as soon as the tree is up and check it every single day. A fresh Fraser fir can drink a surprising amount in the first week, sometimes a gallon or more in the first day or two.
Plain tap water is all it needs. Skip the additives, aspirin, sugar, and bleach. None of it beats plain water. Pick a stand that holds at least a gallon.
Never let the base go dry. If the water drops below the cut, the trunk reseals and the tree stops drinking for good.
Heat is what dries a tree out, not time. Keep it clear of heat vents, wood stoves, fireplaces, radiators, and direct sun from a south-facing window.
Cooler rooms hold trees far longer. Lowering the room temperature a few degrees noticeably slows needle drop.
Use LED lights, which run cool. Older incandescent strands put real heat into the branches. Turn lights off when you leave the house or go to bed.
The things people call and ask us every November.
Local guides, the county extension office, and regional tourism sites that list our Christmas trees.
Bring the family and make a tradition out of it. We open Thanksgiving Day and stay open while trees last.